Orange Shortbread Cookie Sandwiches

Ingredients that made these cookiesdifferent …

Coconutoil instead of butter,almond milkinstead of whole milk, and thepulpfrom an orange/carrot/pineapple/ginger juice to add a beautiful zesty flavor! This recipe was inspired by my amazing friend Kelsey who just started her own business promoting the inclusion of all the beautiful people in this world. Deliciously Different celebrates differences through sweet treats and savory bites. Check it out here!

Although I’m no baker, and these cookies aren’t perfect, the taste was there! They wereespeciallydelicious knowing that they were made with all natural, whole ingredients. I like to use mostly plant based ingredients in the kitchen, especially when I’m baking! This has helped shift the way I look at food. I hope you can enjoy these deliciously different too treats if you try them!

These cookies were delicious and flavorful. I try to eliminate the amount of sugar I have, which is why I love baking with the pulp from my juices. The flavor and zest from the pulp of my orange/pineapple/ginger/carrot juice came through amazing in these cookies.

Preparation:

In a large bowl, sift all of the dry ingredients together, followed by the wet. Then, add the pulp. I mixed everything together with my hands.

Create a circular shaped disk thats about 3 inches deep, then refrigerate for about 30 minutes.

Take the dough out of the fridge, and roll out so the dough is about 1/6 of an inch thick. Make your cookie shape using any cut out tool you have!

Preheat your oven to 375 degrees, and grease baking sheets with coconut oil. Bake the cookies for 5-6 minutes!

For the icing, whisk together all of the ingredients. I put the icing into a plastic sandwich bag, and iced half of the cookies. Put the additional cookies on top of the iced ones to create your own orange cookie sandwiches!